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Three unusual dishes of potatoes

What could be better than a medium-sized boiled potatoes, cleaned from a more delicate thin skin, seasoned with butter, sprinkled with dill, served with sour cream and still warm from the garden, the first summer tomatoes this was the beginning of my summer vacation at grandma’s every summer in the far childhood. But it’s a classic. And sometimes you want the scrapping of the classical foundations.

So today in my culinary column, I will try to cook exactly three dishes of new potatoes recipes from three different cuisines — Armenian, Spanish and Canarian.

So, we go to the market for groceries and will cook the new potatoes in Spanish with a spicy paste and bell peppers; new potatoes in Armenian with juniper berries and papas arrugadas — wrinkled potatoes with Canarian spicy sauce mojo picon …

Traditionally begin with the purchase of products on the market.

For the preparation of three dishes, we need such products:

— new potatoes — about 2 kg (from calculation 1 a large portion of each dish). The potatoes I bought two varieties — the Crimean rose and the Slav. So to speak, for completeness of the experiment. It should be noted that some of the dishes ponadobitsya cleaning, for some not. Crimean rose are easy to clean even without the knife is just under running water the skin is easily removed by rubbing fingers.

It should be noted that wrinkly potatoes is a traditional dish of the Canary Islands. This is one of the most unusual and exotic of Spanish cuisine, not only for tourists but even for the Spaniards, who were not born in the Canary Islands. Wrinkled potatoes can be called a “star dish” of the Canary Islands, it is easy and tastes like a baked potato on a fire.

Steps to prepare Papas Arrugadas just a few potatoes for him again not cleared from the peel, and only well washed and boiled with lots of salt — you will need about 150-200 grams of coarse sea salt.

You should not worry that the dish will be too salty, as the potatoes will take as much salt as he needs them.

Boil potatoes until tender for 20-25 minutes.

While it cooks, prepare the hot sauce.

To do this, finely chop one half large red sweet pepper, 3-4 cloves of garlic, mix with half a teaspoon of cumin and a teaspoon of ground chili pepper, add the dining room light bed of balsamic vinegar and knead well. You can even grind all the blender.

Then add 3 tablespoons of olive oil and mix well

When the potatoes are boiled, drain the water from the pan and put the potatoes back in. Pan put on fire for a few minutes until it evaporates the remaining liquid and potatoes will begin to shrink. The potatoes should be periodically stir.

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